After previous publication, wherein I registered to anyone who follows you eat bread (I still vsamdelishny Dr. :-)), I was asked a reasonable question - and what to buy?
Yeast, non-yeast?
Leavened by the chef, to industrial, to the hop?
Yeast quick, dry, traditional?
Generally, Take the one you like best. If you bake yourself - even better, because you can control the process themselves. The only problem that you will encounter: it is necessary to strictly limit the amount of food eaten, and fresh pastries is difficult.
Once again: it is a simple bread, no butter cookies with a bunch of extra sugar, a fully-baked (not wet!) and did not burn (Remember the risk of advanced glycation end products).
Those who scares us bread, talk about the yeast, which allegedly "raised" from the bread eaten in the gut and "seize" power.
When representatives of the colonies of fungi in the intestines of many, they are really starting to dominate, to choke more beneficial microorganisms, depriving them of the resources to development.
In the end, it all leads to the deterioration of immunity, fatigue the body and brain, malaise, insomnia, upset the balance of hormones and sometimes generalized infection. Hopefully, no one will have to face this.
All this is true. But good bread is irrelevant. Yeast comes to an end at a temperature above 60 degrees. See table microbial survival: even thermophiles (those who love the heat), do not reach 70 degrees. There are extreme athletes who can multiply at 91 degrees, but the yeast do not belong to them.
The bread is baked usually at a temperature above 150 degrees, and a long enough time. So - see above: the bread must be fully prepared, then have nothing to fear. Yeasts have become part of proper food.
Even more useful bread toaster in the dried. But do not bring it to the state of coals, move only a slight blush.
And finally: again about a cheese sandwich. Here melted cheese on the sandwich has no worth. It is harmful, again, because of the glycation end products and Maillard reaction. And what it is, I'll somehow the example of mayonnaise.
And yes, one more important point, perhaps the most important in this story. There are scientific observations that gluten-free diet and type 2 diabetes are linked.
Online American Heart Association published data from more than 30-year study of nearly 200 thousand. human. It was found that among those who eat more gluten (more than 12 grams per day) of diabetes decreased by 13 percent. After all, the bread - an important source of vitamins, minerals and dietary fiber, which play an important role in protecting against diabetes.
12 g gluten - about 3 slices of bread. Also have gluten in the pasta, cereals, so do not overdo it.
Bon Appetit)
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Your doctor Pavlova, endocrinologist Moscow State University Hospital, scientific director of the Clinic for Systems Medicine.
